Fresh Blueberry Ice Cream Food

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
• In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
• Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
• In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
• Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
• Fold in the cold blueberry mixture.
• Freeze following ice cream machine manufacturer's instructions.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)

Steps:

• Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
• Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
• Reduce heat to low.
• Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
• Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
• Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
• Remove from heat, let cool and refrigerate until cold.
• Thaw blueberries if using frozen.
• When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
• Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
• Scrape ice cream into a freezable container and freeze for 2-24 hours.
• The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
• Cooking time is time in the ice cream maker but not freezing time.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
• Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
• Strain mixture and discard seeds and skins.
• Stir in cream.
• Cover and refrigerate overnight.
• Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
• Refrigerate remaining mixture until ready to freeze.
• Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

NANA'S BLUEBERRY ICE CREAM SAUCE

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.